Pesto Zucchini Noodles with Sundried Tomatoes, Artichokes, White Beans and Parmesan
Image: The Roasted Root
Pesto Zucchini Noodles with Sundried Tomatoes, Artichokes, White Beans and Parmesan
Servings
2-3
Ingredients
For the Zucchini Noodles
- 1 package of spiralized zucchini (*get 2 packages if cooking for 3 or more. Can also use 3 whole zucchini and make your own ribbons/spirals)
- 1 garlic clove, minced
- 1 tbsp olive oil
- ½ cup store-bought basil pesto
- 1 can of white beans, drained and rinsed (can substitute with chickpeas)
- 1 can of artichoke hearts, drained, rinsed, and cut in half or quarters
- ½ cup of sundried tomatoes packed in oil, drained, and chopped
- ⅓ cup shredded parmesan cheese (can sub. with goat, mozzarella, or feta)
- Salt and pepper
Instructions
In a large sauté pan add 1 tbsp of olive oil and the zucchini noodles. Cook on medium heat with a lid on the pan so that the zucchini spirals can soften. Cook for about 5-10 minutes, stirring every minute or so. The goal is to get them slightly softened, not brown. If there is the excess liquid you can pour some out or just remove the lid and cook until it has evaporated.
Once the liquid has evaporated and the spirals have softened, add the beans, artichoke hearts, and sundried tomatoes that have been drained. Stir to combine. Remove from the heat and add the pesto and parmesan cheese. Season with salt and pepper. Taste for seasoning and adjust salt/pepper accordingly. Enjoy!
This dish is great on its own as a light summer meal or could be served as a side with your protein of choice. Served warm or cold.
